Enhanced Degumming of Soyabean Oil and its Influences on Degummed Oil and Lecithin

Abstract

e"> <span style="font-size: 10pt; color: #000000; font-style: normal; font-variant: normal;"><em>In order to study the effective factors on the quality and quantity of lecithin extracted</em> <span style="font-size: 10pt; color: #000000; font-style: normal; font-variant: normal;"><em>from soybean oil and the residual amount of phosphatids in degummed oil, this study</em> <span style="font-size: 10pt; color: #000000; font-style: normal; font-variant: normal;"><em>was arranged. Crude oil recovered from soybean which had been processed by</em> <span style="font-size: 10pt; color: #000000; font-style: normal; font-variant: normal;"><em>conventional solvent extraction and reached a phosphorus content of 454 ppm was used</em> <span style="font-size: 10pt; color: #000000; font-style: normal; font-variant: normal;"><em>for this purpose. Treatments were carried out under different concentrations of</em> <span style="font-size: 10pt; color: #000000; font-style: normal; font-variant: normal;"><em>phosphoric acid (zero, 0.05, 0.1, 0.2, 0.5, 2) and different percents of water ( 0.5, 1, 2,</em> <span style="font-size: 10pt; color: #000000; font-style: normal; font-variant: normal;"><em>5, 3, 4) at different temperatures (25, 50, 60, 75, 90 °C) and with different stirring times</em> <span style="font-size: 10pt; color: #000000; font-style: normal; font-variant: normal;"><em>(5,10, 20, 40, 60 min). The highest phosphatid recovery was obtained with 3 %(v/v)</em> <span style="font-size: 10pt; color: #000000; font-style: normal; font-variant: normal;"><em>water at 75 °C with a stirring time of 20 minutes. Adding phosphoric acid decreased</em> <span style="font-size: 10pt; color: #000000; font-style: normal; font-variant: normal;"><em>the phosphatid residue in the degummed oil, but the quality of lecithin was reduced.</em> <span style="font-size: 10pt; color: #000000; font-style: normal; font-variant: normal;"><em>However, the addition of phosphoric acid lower than 0.05 %(v /v) at 60 °C resulted in</em> <span style="font-size: 10pt; color: #000000; font-style: normal; font-variant: normal;"><em>the same recovery efficiency with no major effect on the quality of lecithin.</em></span></span></span></span></span></span></span></span></span></span></span><br style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px;" /></span>